Best 5 Fillet Of Beef Arugula And Artichoke Crostini Recipes

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"Fillet of Beef Arugula and Artichoke Crostini": A Culinary Journey of Exquisite Flavors. Embark on a tantalizing culinary journey with our curated guide to creating the perfect fillet of beef arugula and artichoke crostini. This delectable dish combines the tender juiciness of succulent beef fillet with the vibrant freshness of arugula and the savory richness of artichokes, all elegantly presented on crispy crostini. Prepare to tantalize your taste buds and impress your guests with this gourmet appetizer or main course that exudes both sophistication and simplicity. Let's dive into the world of flavors and discover the secrets behind this culinary masterpiece.

Let's cook with our recipes!

ARTICHOKE AND BEAN CROSTINI



Artichoke and Bean Crostini image

Provided by Giada De Laurentiis

Categories     appetizer

Time 49m

Yield 4 to 6 servings

Number Of Ingredients 12

Vegetable cooking spray
4 very thin slices prosciutto
12 (1/4-inch thick) slices rustic country bread
1/2 cup extra-virgin olive oil, plus extra for drizzling
1 (12-ounce) package frozen artichoke hearts, thawed
1 (15-ounce) can cannellini beans, rinsed and drained
1 cup grated Pecorino Romano
1/2 cup coarsely chopped fresh basil leaves
1 teaspoon lemon zest
3 teaspoons fresh lemon juice
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a baking sheet with vegetable cooking spray
  • Lay the prosciutto in a single layer on the prepared baking sheet and bake for 10 to 12 minutes until crispy. Set aside to cool for 10 minutes.
  • On another baking sheet, arrange the bread slices in a single layer. Using a pastry brush, brush the bread with 1/4 cup of the oil. Bake until golden, about 12 to 15 minutes.
  • In a food processor, combine the artichoke hearts, beans, cheese, basil, lemon zest, lemon juice, salt, and pepper. Pulse until the mixture is chunky. With the machine running, slowly add the remaining 1/4 cup of olive oil. Spoon the artichoke mixture onto the crostini. Crumble the prosciutto and sprinkle on top. Drizzle with oil and serve.

FILLET OF BEEF, ARUGULA, AND ARTICHOKE CROSTINI



Fillet of Beef, Arugula, and Artichoke Crostini image

Categories     Beef     Leafy Green     Vegetable     Appetizer     Roast     Meat     Summer     Gourmet     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 36 crostini

Number Of Ingredients 8

a 2 1/2-pound trimmed fillet of beef, tied
two 6-ounce jars marinated artichoke hearts, rinsed and drained
1 garlic clove
1/4 cup white-wine vinegar
1/2 cup olive oil
thirty-six 1/2-inch-thick diagonal slices of Italian bread (about 2 long loaves), toasted lightly
2 bunches of arugula, coarse stems discarded and the leaves washed well, spun dry, and cut into shreds (about 4 cups)
36 Parmesan curls formed with a vegetable peeler

Steps:

  • Preheat the oven to 500°F. Pat the fillet dry, season it with salt and pepper, and in a small roasting pan roast it in the middle of the oven for 23 minutes, or until it registers 125°F. on a meat thermometer for rare meat. Transfer the fillet to a cutting board and let it cool. The fillet may be roasted 1 day in advance and kept covered and chilled.
  • In a blender purée the artichoke hearts and the garlic with the vinegar, the oil, and salt and pepper to taste and transfer the purée to a bowl. The purée may be made 3 days in advance and kept covered and chilled.
  • Spread each slice of toast with some of the artichoke purée, top the purée with some of the arugula, and divide the fillet, sliced very thin, among the crostini. Top the crostini with the Parmesan curls.

DIY BRITISH BEEF CROSTINI



DIY British beef crostini image

Elegant yet full-flavoured, guests will love putting together these bites - make the beef and crème fraîche topping in advance to get ahead

Provided by Katy Greenwood

Categories     Buffet, Canapes, Starter, Supper

Time 45m

Number Of Ingredients 9

750g piece of beef fillet , from the thin end
1 tbsp olive oil
1 tsp English mustard powder
300ml tub crème fraîche
2 tbsp snipped chives
1 heaped tsp creamed horseradish
250g stilton
70g bag rocket leaf
1 baguette , sliced diagonally

Steps:

  • Heat oven to 20)C/180C fan/gas 6. Rub the beef with the oil and mustard, then season. Heat a non-stick frying pan over a medium-high heat. Sear the beef for 2 mins each side and place in the oven for 10 mins for rare and 12-15 mins for medium rare (you may have to adjust timings if your piece of beef is especially thin or thick). Remove from the oven, cover with foil and leave to cool.
  • Mix together the crème fraîche, chives and horseradish in a small bowl and season to taste. Keep in the fridge until ready to serve.
  • Just before serving, arrange the beef on a chopping board with the Stilton, rocket and crème fraîche. Toast the bread and serve while still warm. Toast the bread and serve while still warm. Top the crostini with rocket, slices of beef, chunks of cheese and dollops of crème fraîche.

Nutrition Facts : Calories 497 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 1.1 milligram of sodium

ARUGULA AND FAVA BEAN CROSTINI



Arugula and Fava Bean Crostini image

These savory little toasts is a favorite snack or appetizer with nutty crumbles of Parmigiano or Pecorino Toscano cheese. Fava beans, fresh arugula, both pureed and roughly chopped punctuates this spread with spice and texture. If you cannot find fava beans in your grocers freezer, you can also use frozen edamame but do not shell them.

Provided by Dedee Royale

Categories     Spreads

Time 28m

Yield 16 Slices, 8 serving(s)

Number Of Ingredients 10

1 cup shelled fava beans
1/4 cup extra virgin olive oil, divided, plus additional for drizzling
1 tablespoon extra virgin olive oil
1 1/2 cups packed baby arugula
3 tablespoons parmigiano
1/4 teaspoon lemon zest
1/2 teaspoon fresh lemon juice
1 baguette
1 garlic clove, halved crosswise
16 mint leaves (or basil)

Steps:

  • Preheat oven to 350 with rack in middle.
  • Cook fava beans in boiling water, uncovered, until tender, 3-4 minutes.
  • Drain and transfer to an ice bath to stop cooking. Gentle peel off skins (Note: if using edamame, don't peel).
  • Pulse fava beans in a food processor until very coarsely chopped, then transfer 1/2 of the mixture to a large bowl.
  • Add 1/4 cup olive oil, 1/2 cup arugula, grated cheese, lemon zest and juice, 1/2 teaspoons salt, and 1/8 teaspoons pepper to favas in processor.
  • Puree till smooth.then add to the bowl.
  • Coarsely chop remaining cup arugula and gently fold into fava-bean mixture.
  • Cut 16 diagonal slices (1/3" thick) from baguette and put in a 4-sided sheet pan.
  • Drizzle with remaining tablespoons oil.
  • Bake until pale golden and crisp, 8-10 minute Rub with cut side of garlic.
  • Spoon fava bean mixture onto baguette toasts, then drizzle with oil and top with mint.
  • Chef Notes: Topping can be made 8 hours ahead and chilled, but eliminate the arugula and fold in before using. Toasts can be made 1 day ahead and kept in an airtight container at room temperature.

Nutrition Facts : Calories 255, Fat 10.2, SaturatedFat 1.6, Sodium 347.6, Carbohydrate 33.9, Fiber 2.9, Sugar 0.6, Protein 6.7

TENDERLOIN OF BEEF AND ARTICHOKE CROSTINI



Tenderloin of Beef and Artichoke Crostini image

This appetizer is a crowd pleaser every time. Make sure you grab a couple of these for yourself before your guests make them disappear.

Provided by Allrecipes Member

Time 50m

Yield 36

Number Of Ingredients 9

2 ½ pounds trimmed tenderloin of beef, tied
2 (6 ounce) jars marinated artichoke hearts, rinsed and drained
1 garlic clove
½ teaspoon Savory Market™ Succulent Roast Beef Flavor
¼ cup white wine vinegar
½ cup olive oil
36 small slice (3-1/4" x 2-1/2" x 1/2")s 1/2-inch-thick diagonal slices of Italian bread, toasted lightly
2 bunches arugula, coarse stems discarded and the leaves washed well, spun dry, and cut into shreds
36 strip (blank)s Parmesan curls formed with a vegetable peeler

Steps:

  • Preheat the oven to 500 degrees F. Pat the tenderloin dry, season it with salt and pepper, and place in a small roasting pan roast it in the middle of the oven for 20 minutes, or until it registers 125 degrees F. for rare meat. Transfer the tenderloin to a cutting board and let it cool. The tenderloin may be roasted 1 day in advance and kept covered and chilled. Using a blender or processor; puree the artichoke hearts, garlic, vinegar, oil, Savory Market Succulent Roast Beef Flavor salt and pepper and transfer the puree to a bowl. The puree may be made 3 days in advance and kept chilled. Spread each slice of toast with some of the artichoke puree, top the puree with some of the arugula, and divide the tenderloin, sliced very thin, among the crostini. Top the crostini with the Parmesan curls.

Nutrition Facts : Calories 145.8 calories, Carbohydrate 6.8 g, Cholesterol 21.3 mg, Fat 9.4 g, Fiber 0.8 g, Protein 8.6 g, SaturatedFat 3 g, Sodium 202.5 mg, Sugar 0.4 g

### Tips:
  • Choose high-quality ingredients, especially for the fillet of beef. Look for meat that is well-marbled and has a deep red color.
  • Make sure to trim the fillet of beef of any excess fat before cooking.
  • Cook the fillet of beef over high heat to quickly sear the outside and create a flavorful crust.
  • Let the fillet of beef rest for a few minutes before slicing it, so that the juices can redistribute throughout the meat.
  • Use a variety of toppings for the crostini, such as arugula, artichoke hearts, roasted red peppers, or crumbled cheese.
  • Experiment with different types of bread for the crostini, such as baguette, ciabatta, or focaccia.
### Conclusion:
  • Fillet of beef arugula and artichoke crostini is a delicious and elegant appetizer that is perfect for any occasion.
  • The tender fillet of beef, combined with the fresh arugula and artichoke hearts, creates a flavorful and satisfying bite.
  • The crostini adds a crispy element to the dish, and the balsamic vinegar reduction adds a touch of sweetness and acidity.
  • This recipe is easy to make and can be prepared ahead of time, making it ideal for busy weeknights or entertaining guests.

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